Curry leaves Podi/Karuveppilai podi:
Curry leaves are used in our regular cooking for tempering, it adds a wonderful aroma to every dish. South Indian cuisine is not made without this special herb, this has multiple health benefits, but we use to discard while eating, complete nutrients from this herb are not benefited. This Curry leaves podi will help you to gain the vitamins and nutrients present in it. This can be taken with Idly Dosa or with plain cooked white rice and sesame oil. Buy from below link
Must know the benefits of Curry leaves:
Curry leaves are a rich source of iron and folic acid. Interestingly, anemia is not only about the lack of iron in one’s body, but it is also the body’s inability to absorb iron and use it. This is where folic acid comes into play. Folic acid is mainly responsible for carrying and helping the body absorb iron, and since kadi patta is a rich source of both the compounds it is your one-stop natural remedy to beat anemia.
It is simply packed with carbohydrates, fiber, calcium, phosphorus, iron, magnesium, copper, minerals and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides and flavonoids, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality, help strengthen your hair and fight dandruff, ,.Curry leaves are potent antidiabetic agents. They are believed to also have an adjuvant action on non-insulin dependent diabetics
Curry leaves firmly packed-1 cup
Urad dal-1 tbsp
Toor dal-1 tbsp
Channa dal-1/2 tbsp
Red chili-5 nos
cumin seeds-1/2 tsp
Hing /Asafoetida-1/2 tsp
Salt 1/2 tsp
Heat wide pan with one teaspoon of oil roast all dals separately one after the other.
Fry red chilies to light brown in color.
Fry pepper cumin and hing slightly for 1 minute, add salt and switch off.
Heat another spoon of oil in low flame and fry washed and dried curry leaves till all the moisture evaporates.
If not done completely, microwave for 30 seconds.
Allow all the ingredients fried to cool and dry grind to a coarse powder.
Can be served by mixing as podi Idly, Dosa with podi, alternate healthy podi for paruppu podi.
Dosa/Idli kara podi: wp.me/p1o34t-6s
The traditional method of Idli Podi helps you in all situation to accompany with south Indian main dishes. It enhances your taste buds by its crunchy and spicy taste. However, we make a variety of dishes as a combination for Idly and Dosa, finally, we wish to have at least 1 or 2 idlies with delicious crunchy podi to satisfy our taste buds. Idli podi can be used as the main ingredient to sprinkle on dosa (Podi Dosa), and Podi idly. sometimes it can be sprinkled in stir fried vegetables in the final touch.
Urud dal-1/2 cup
Thoor dal-1/2 cup
Chenna dal-1/2 cup
Curry leaves1/2 cup or a bunch
Red chillies 1cup
Heat pan fry channa dal in 1/2 teaspoon of oil next Thoor dal and urad dal separately Keep aside then add 1/2 tsp of oil fry chilies curry leaves separately and finally fry asafoetida and salt switch off the stove. Grind chilies first then add channa and rest of the other fried ingredients grind coarsely so that it will be crunchy,
Smear gingelly oil/coconut oil/ghee with podi and serve it with soft Idlis or roast.